There’s something magical about the bright, citrusy aroma of lemon baked into a soft, buttery cake. And no one does it better than Paul Hollywood. His one-bowl lemon dessert is not just easy to make—it’s irresistibly delicious, making it the perfect bake for tea time, brunch, or any gathering.
This guide will walk you through everything you need to make the perfect version of this British classic. Plus, you’ll find helpful baking tips, storage suggestions, and ways to customize the cake to your taste.
Looking for inspiration? Try our Fluffy Japanese Cheesecake—a similarly soft-textured favorite.
Ingredients You’ll Need
For the Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tbsp lemon zest (about 1 large lemon)
- ¼ cup freshly squeezed lemon juice
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal.
Step 2: Cream Butter and Sugar
Using a wooden spoon or hand mixer, beat the softened butter with sugar until the mixture is pale, fluffy, and airy.
Step 3: Add Eggs
Add the eggs one at a time, beating well after each addition to avoid curdling.
Step 4: Mix in Lemon Zest and Juice
Stir in the lemon zest and juice. This step unleashes that fresh, tangy fragrance that defines the cake’s flavor.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk. Begin and end with the dry mix. Stir just until combined—don’t overmix!
Step 6: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean and the surface springs back to the touch.
Step 7: Prepare the Glaze
While the cake is baking, whisk powdered sugar and lemon juice together until smooth. You want a pourable, glossy consistency.
Step 8: Glaze the Cake
Let the cake cool in the pan for 10 minutes. Then transfer to a wire rack and drizzle the glaze over while it’s still warm.
Why This Recipe Works So Well
- One Bowl Magic: Less mess, more flavor.
- Bright, Bold Citrus: Zest and juice infuse each bite.
- Soft and Fluffy Texture: Moist crumb thanks to the milk and butter combo.
- Perfect Base Recipe: Can be adapted with curds, berries, or toppings.
Don’t miss our Lemon Meringue Pie Cannoli for another citrus-forward treat.
Helpful Tips for Success
- Use Room Temp Ingredients: Helps create a uniform, smooth batter.
- Don’t Overmix: This can make the cake dense instead of airy.
- Glaze While Warm: The glaze soaks in for added flavor and shine.
- Add Lemon Extract (optional): Just a drop if you want a punchier lemon flavor.
Variations to Try
- Add a Lemon Curd Center: For extra tang.
- Use a Loaf Pan: For a drizzle cake vibe.
- Add Blueberries: A fruity twist that pairs beautifully with lemon.
- Serve With Tea or Coffee: British tradition at its best.
Discover great ideas like Lemon Tiramisu for more ways to enjoy lemony desserts.
Storage and Make-Ahead Tips
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Room Temperature | Store in airtight container | Up to 3 days |
| Refrigerator | Keeps cake moist—bring to room temp before serving | Up to 5 days |
| Freezer | Freeze unglazed, wrapped tightly | Up to 2 months |
Frequently Asked Questions (FAQs)
What makes this cake “one-bowl”?
All ingredients—wet and dry—are gradually combined in the same bowl, minimizing cleanup.
Can I substitute the flour with gluten-free options?
Yes, a 1:1 gluten-free flour blend works well. Avoid almond flour alone—it alters texture.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for best flavor and aroma.
Can I make this dairy-free?
Yes. Use plant-based butter and milk like oat or almond milk.
Can I double the recipe for a larger crowd?
Absolutely. Use a larger pan or make it a layered cake with double glaze.
Is this similar to lemon drizzle cake?
Yes, very much! It shares the same moist texture and tart-sweet glaze.
Check out Lemon Poppy Seed Pudding Cake for another classic British-style lemon cake.
Conclusion
Whether you’re an experienced baker or just starting, Paul Hollywood’s One-Bowl Lemon Dessert is a brilliant place to begin. It’s simple, unfussy, and packed with bold lemon flavor—perfect for everything from tea time to celebrations. Keep it classic or get creative with your own citrusy spin.
Looking for something equally show-stopping? Explore our Light Fluffy Yogurt Cloud Cake—a dreamy texture lovers’ favorite.